Genjer leaves can be purchased in traditional markets, but still rarely found in modern markets, such as supermarkets or vegetable stores.
Commonly cooked is genjer leaves, usually cooked as stir, lalapan, as a mixture on gado-gado or pecel, or used as a substitute for the benefits of kale.
Investigate a calibaration, it turns out this vegetable genjer has a nutritional content that is not less high with other types of green vegetables.
It is a fate, if green vegetables are a type of food that contains high fiber. Similarly, vegetable genjer. Genjer vegetables have high fiber content and can meet the needs of body fibers in a day.
Fiber in vegetable genjer has several uses such as to digestion, prevent constipation, help the process of digesting food, binding fat in the body, increase metabolism, and stabilize blood sugar levels.
The protein content of the genjer is quite high; 100 gr genjer has a protein content of 1.7 grams. Ample amounts for protein content in green vegetables.
This protein, in the body can be useful for the formation of muscle mass, increase stamina and energy, as a source of energy, and fat binding in the body.
In 100 gr serving vegetable genjer, contained 62 mg of calcium is good for the body. The benefits of calcium include helping the growth of bones and teeth, maintaining healthy bones and teeth, and prevent osteoporosis.
Phosphorus is very beneficial for bone health, especially when combined with calcium. In 100 gr of vegetable genjer contained 33 mg of phosphorus.
Phosphorus along with calcium in the body can help prevent osteoporosis, increase and increase bone strength, and maintain bone health
In a 100 gr serving of vegetable genjer there is 2.1 mg of iron, which is useful in the formation of blood cells. Also can accelerate wound healing
In addition to the benefits generated by common nutritional and nutritional content as previously mentioned, vegetable genjer still has other benefits that are very good for our health.
